Aagrah’s Mumbai Machli Monkfish Curry

Don't be put off by the list of ingredients, this rich aromatic curry is delicious!

Serves 4

  • 500 kg monkfish, cut into cubes
  • Vegetable oil for deep frying
  • 6 dsp olive oil
  • 1 medium onion, chopped
  • 6 cloves of garlic, crushed or grated
  • 1 dsp ginger puree
  • 3 medium tomatoes, chopped
  • 2 dsp natural yoghurt
  • ½ dsp red chilli powder
  • ¼ dsp turmeric powder
  • ½ dsp salt
  • 1 dsp coriander seeds, ground
  • ½ dsp cumin seeds , ground
  • 6 bay leaves
  • ½ dsp garam masala
  • 4 fresh red chillies, whole
  • 1 handful of fresh chopped coriander
  • 6 fresh curry leaves
  • ½ fresh lime, sliced
  • INGREDIENTS FOR MARINADE ½ dsp garlic puree, ¼ dsp ajwain (carom) seeds, ground, 1 dsp natural yoghurt, ¼ dsp salt

Top Tips

The longer you leave the fish in the marinade, the more intense the flavours.



  1. Marinate the monkfish with the ingredients in the marinade. Then heat vegetable oil in a deep sided pan and deep fry the marinated fish until half cooked.
  2. Heat olive oil in pan and fry onion until light brown. Add garlic, ginger and tomatoes and fry together with onion (for extra gravy add more onion).
  3. Add yoghurt and fry for a few minutes, then add red chilli powder, turmeric powder and salt, followed by ground coriander, ground cumin and bay leaves.
  4. Add in the fish, garam masala, red chillies, fresh coriander and fresh curry leaves and cook gently.
  5. Finally add the lime and cook for a few minutes.
  6. Serve with freshly steamed basmati rice.

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